St. Patrick’s Day and the attendant green clothing, party hats, green beads left over from Mardi Gras, green hair dye, green food coloring and other greenery won’t come around for another 364 days — except maybe the green around the gills that some party-hearty revelers might still be experiencing. My husband, my friends and some friends of friends celebrated yesterday with restraint on the mezzanine of the historic Hotel Boulderado, so no green gills in our group.

The hotel hosts a family-friendly evening event that starts early (people were gathering at 5-ish) and ends at 10. The energetic young step dancers of the McTeggart Irish Dancers performed. From the back corner table where 11 of us were seated, we could mainly see the lasses’ curly hair above the crowd, but we listened to music, chatted, toasted, ate and felt mellow.

A special (and specialized) menu featured foods with some connection to the Emerald Isle, and drinks included cocktails made with Irish whiskey, a green combo of bubbly and Midori in a champagne flute and Guiness Irish stout.

Shepherd's pie made with lamb and mashed potatoes on top.

Reuben sandwich on marble rye bread with kettle-style chips and a pickle spear.

Potato latkes topped with generous slices of Irish smoked salmon with creme fraiche (or similar) squiggle on top and some salad greens alongside.

Grilled cheese and tomato sandwich made with Irish cheddar and vine-ripened tomatoes on sliced sourdough bread, also with kettle-style chips and pickle.

Warm bread pudding made with white chocolate, with dark cherries, Bailey's Irish creme anglaise and a bit of whipped cream.

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